Description
A comforting and creamy beef stroganoff made effortlessly in a slow cooker for a delicious meal.
Ingredients
- 2 lbs beef stew meat, cubed
- 2 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups low sodium beef broth
- 1 1/2 cups fresh sliced mushrooms
- 3 Tbsp Worcestershire sauce
- 1 Tbsp minced garlic
- 1 Tbsp mustard
- 1 cup sour cream
- 6 oz cream cheese, softened and cut into cubes
- 3 Tbsp cornstarch plus 1/2 cup beef broth
- 12 oz egg noodles, cooked al dente
Instructions
- Lightly grease your slow cooker.
- Add the cubed stew meat, Italian seasoning, salt, pepper, mushrooms, beef broth, garlic, mustard, and Worcestershire sauce to the slow cooker. Stir to combine.
- Cover and slow cook on low for 5 to 6 hours until the stew meat is tender.
- About 30 minutes before serving, stir the cornstarch into 1/2 cup beef broth until mixed, then slowly stir it into the crock pot.
- Stir in sour cream and cream cheese, cooking for an additional 20 minutes.
- Finally, stir in the cooked egg noodles and serve warm.
Notes
This recipe can be customized with different proteins or vegetables. It’s kid-friendly and perfect for make-ahead meals.